Grillades and Grits

Ingredients

• 1 (3-pound) chuck roast, cut into 1-inch pieces
• Kosher salt
• Black pepper
• Garlic powder
• Cooking spray
• 1/3 cup all-purpose flour, plus 1/4 cup
• 4 tablespoons bacon grease
• 4 tablespoons cooking oil
• 1 large bell pepper, chopped
• 2 medium onions, chopped
• 1 cup diced celery
• 3 large cloves garlic, minced
• 4 cups beef broth or water
• 3 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons hot sauce (recommended: Texas Pete)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon dried basil
• 5 medium or 4 large fresh tomatoes, peeled and quartered
• 1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
• 1/2 cup fresh chopped parsley leaves

Directions

Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.

Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.